Italian Stew Sensation(Serves 8) - cooking recipe

Ingredients

2 Tbsp. oil
2 Tbsp. butter
3 lb. well-trimmed boneless beef chuck, cut into 1-inch cubes
1/3 c. flour, mixed with 2 tsp. salt
1 Tbsp. olive oil
4 large onions, cut in 1-inch wedges
1 (28 oz.) can tomatoes
2 c. dry vermouth
1 Tbsp. fresh or 1 tsp. dry basil
1 bay leaf
3 cloves garlic
hot water
3 c. red bell peppers
1 1/2 tsp. salt
1/2 tsp. pepper

Preparation

In a Dutch oven, add oil and butter.
Dredge beef cubes in flour and salt; brown on all sides.
Remove from pan.
Add olive oil and onions to pan drippings in Dutch oven.
Cook over medium heat about 5 minutes, until onions are translucent.
Add tomatoes and Vermouth; stir, scraping up browned bits.
Add beef cubes to pan.
Add basil, bay leaf, garlic, and if necessary, enough hot water to cover meat, about 1-inch.
Reduce heat and simmer, uncovered, about 1 1/2 hours, until meat is tender.
Add peppers; cook and simmer another 15 minutes.
Discard bay leaf and season with salt and pepper.